| What is this dish called? | Mud pies |
|---|---|
| Is this dish:- | A recipe you made up from scratch |
| History of this recipe:- | I used to make it when I was six. |
| If the recipe has been used at The Art House, can you remember what menu item it was part of, or what event we've used it for? | Wormfest |
| Let us know if this recipe is:- |
|
| Ingredient 1 | Sand |
| Ingredient 2 | Water |
| Ingredient 3 | Leaves |
| Ingredient 4 | Grit |
| Ingredient 5 | Clay |
| Any more ingredients | You can spit in it if you like too. But then it's not technically vegan, I don't think. Also you can add worms but that would make it not veggie either. Oh dear. |
| Preheat oven to: | No oven needed |
| OR Cook at temperature | Ambient temp of garden |
| Method | Mix everything together. Make sure to get lots on clothes. |
| Any other instructions? | Don't tell your Mum I gave you this recipe. |
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Sunday, 27 February 2011
Jani sends us a vegan recipe for Mud Pie - silly
Friday, 25 February 2011
Lou's Bean Pâté recipe
History of this recipe:-
We were buying in a perfectly tasty organic bean pâté, but one day ran out and Lou made this one. It's so simple and VERY tasty, so we now have home made all the time (which is how we prefer to do it).
Where you will find it on our menu:-
As part of our ‘Mexican-style Mezze’ served with corn chips, or the ‘Voluptuous Vegan’, or you can enjoy it on homemade, wholemeal toast (or rice cakes for those on a wheat free diet) or with a toasted pita.
Info:-
Quantities below will make about 500g of pâté.
Gluten-free, vegan.
This will freeze quite well.
Keeps for 4 days in the fridge.
Very yummy on crackers or toast, or served with corn chips or in a sandwich with red onion.
Ingredients:-
1 small red or white onion
1-2 cloves garlic
2 tsp vegetable/olive oil
1 400g tin of mixed beans or 400g cooked mixed beans
1 tsp Marigold Organic Swiss vegetable boullion
1 tsp lemon juice
Couple of dashes of vegetarian Worcestershire sauce (non-veggie one contains anchovies)
1 tbsp tomato purée
Generous pinch of paprika, salt & pepper
Method:-
1) Peel & finely chop the onion and garlic.
2) Fry in the oil until translucent.
3) Open the beans, strain off liquid & mash to a rough consistency.
4) Add the fried onion & garlic, boullion, lemon juice, Worcestershire sauce, purée & seasoning.
5) Mix well!
We were buying in a perfectly tasty organic bean pâté, but one day ran out and Lou made this one. It's so simple and VERY tasty, so we now have home made all the time (which is how we prefer to do it).
Where you will find it on our menu:-
As part of our ‘Mexican-style Mezze’ served with corn chips, or the ‘Voluptuous Vegan’, or you can enjoy it on homemade, wholemeal toast (or rice cakes for those on a wheat free diet) or with a toasted pita.
Info:-
Quantities below will make about 500g of pâté.
Gluten-free, vegan.
This will freeze quite well.
Keeps for 4 days in the fridge.
Very yummy on crackers or toast, or served with corn chips or in a sandwich with red onion.
Ingredients:-
1 small red or white onion
1-2 cloves garlic
2 tsp vegetable/olive oil
1 400g tin of mixed beans or 400g cooked mixed beans
1 tsp Marigold Organic Swiss vegetable boullion
1 tsp lemon juice
Couple of dashes of vegetarian Worcestershire sauce (non-veggie one contains anchovies)
1 tbsp tomato purée
Generous pinch of paprika, salt & pepper
Method:-
1) Peel & finely chop the onion and garlic.
2) Fry in the oil until translucent.
3) Open the beans, strain off liquid & mash to a rough consistency.
4) Add the fried onion & garlic, boullion, lemon juice, Worcestershire sauce, purée & seasoning.
5) Mix well!
Wednesday, 16 February 2011
Random
Hello..?
OK today has been a nice busy one in the cafe with lots of lovely people visiting, chilling, chatting and eating lots of nosh.
Much laughter from 'Les Cafe des Amis' as per normal - and lots of hustle and bustle in the kitchen as we make the food for lunch today and tomorrow (Thurs 17th Feb 2011)
Today we have mostly been making:
Thai style tofu n veg stew - tofu marinated in: balsamic vinegar, dijon mustard, curry powder, chinese 5 spice, thai green curry paste, ground coriander, ground cumin, turmeric, tomato puree
and coconut milk. The tofu was then drained and the liquid added to fried garlic and onions before being roasted lightly in the oven until crispy and golden. The veg are a medley of yummy organicness
from Riverfords including: carrots, butternut squash, peppers, courgettes... add to that the tofu. Tomorrow I will be adding either swiss chard or spinach leaves at the end of prepping and a sprinkle of fresh coriander leaves. Soup: roast carrots, spuds and squash with sage, rosemary, thyme, smoked paprika and apple cider all whizzed up until smooth n creamy (and very orange).
Also - we made a fresh choc cake with choc chips + cocoa powder and choc fudge icing.
All this in addition to several helpings of salads: mixed looseleaf lettuce + baby leaves (mizuna, rocket, baby chard n spinach), potato salad (with pink fir apple - a heavenly main crop spud perfect for salads stores for a long time without sprouting - plus chopped red onion and egg-free mayo), grated beetroot with a splash of balsamic vinegar n a pinch of pepper n salt, and chopped toms with cucumber + creamed basil + basil leaves...
T'would be nice to have a few more volunteers for the kitchen - to help make even more joyful nommy nosh...
We have gaps on:
Weds afternoon 2pm-6pm, Thurs 2pm - 6pm, Sat 2pm-5pm and Sun 2pm - 5pm...
(hint hint)
You can learn the dark art of making vegan cake, cookies, fudge icing, soups, stews, pasties and salads all made with (as much as possible) the freshest, tastiest, organicest food we can lay our sticky paws on.
Nice to get home though and have someone else cook din dins for you...
ttfn
Kitchen Crew (Weds: Zig & Lou)
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